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Scones and ‘Nearly’ Strawberry Jam

Yesterday I made the lightest and most delicious scones I’ve ever eaten. They are “Lily’s Scones” from Nigella Lawson’s “How to be a Domestic Goddess” book and I can’t think why I hadn’t tried them until now. You probably all already know about them but here’s the recipe, just in case. Oh, and I served them with Diana Henry’s “nearly” strawberry jam which I made the other day; it’s a quick way of making jam and perfect for this time of year when strawberries are in abundance. It’s a fairly runny jam (just like my Norwegian grandmother used to make, actually) and deliciously fresh-tasting.

Diana Henry’s “Nearly” Strawberry Jam

350g strawberries, hulled and gently wiped clean

75g granulated sugar

Juice of 1/2 lemon

Method

Quarter the large strawberries and leave the small ones whole

Place them in a saucepan with the sugar and lemon juice

Set on the simmering plate and stir a little until the sugar dissolves

Roughly mash the fruit with a fork or potato masher. You want to end up with a mixture which is part purée, part chunks of fruit

Remove to the simmering oven for about an hour until it’s thickened somewhat, but remember, this is a runny jam

Pour into a bowl and leave to cool or into a lidded jar for storing in the refrigerator where it will keep for at least four days